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Friday, March 2, 2012

Steak Diane

I usually always buy Chris one big gift for holidays such as his birthday and Christmas and then a bunch of smaller gifts. Sometimes they're serious and sometimes they're gag gifts. My parents gave us a beautiful crystal decanter that has just been sitting on our bar, so one thing I decided to get Chris this past Christmas was a bottle of Johnny Walker Black to fill it up. Some people might think this is cool, but to us it was definitely more of a gag gift. Chris had always joked that when he bought a house, he would come home from work, put on his sweatpants, pour a glass of whiskey/scotch and relax. If you could only see his facial expression when he takes a sip of whiskey...well, you'd know why this is funny.

He's had some friends over since Christmas and the bottle is surprisingly dwindling down, but I still wanted to put it to use before it was all gone. When I made this steak, I decided to substitute the cognac or brandy for some of this whiskey. It tasted really good! Since I'm not a steak person, if we have it for dinner it needs to have a really yummy sauce to accompany it. And this one fit the bill. I just did a light drizzle on top, and the flavor really took over. The shallots and scallions gave the sauce a little kick and the lemon added some zing. I also decided to add some beef broth to loosen it up. Enjoy!

Melt 2 tbsp. butter in a heavy skillet; add steaks and cook approximately 4 minutes on each side for medium-rare; about 2 minutes longer per side for medium. Remove steaks to serving plate and keep warm.